Vegan Omelette

In Tel Aviv, the chickpea omelette craze has spread like wildfire, but as that began to find a foothold on the shores of the Mediterranean, I was in the US experimenting with chickpea flour for my own type of omelette. There’s something about the flavor that lends itself to eggy type dishes, but I found that texturally, omelettes made with only the bean flour were a bit too pancake like to fool the most discerning of brunchers. Enter: tofu. By combining both blended tofu with the chickpea flour, I managed to find a way to bridge the gap between flavor and texture, while remaining satisfyingly true to vegan standards. You can fill your omelettes with a whole host of options, from homemade cashew cheese, your favorite store bought vegan cheese, sautéed veggies, caramelized onions, coconut bacon, or whatever tickles your fancy.

20minDuration

12minCook Time

8minPrep Time

3Servings

Ingredients

Veggies (kale, mushrooms, sun-dried tomatoes, arugula, etc.)

1 teaspoon olive oil

Omelette

14 oz block extra-firm tofu, drained

1/2 cup chickpea flour

1/4 cup water (if needed)

1 tablespoon rosemary

1 clove garlic

1 teaspoon Indian black salt*

1 teaspoon olive oil

Filling (optional)

Truffled cashew cheese

Store-bought vegan cheese

Preparation

1. Preheat a small sauté pan with 1 teaspoon of olive oil. Sauté the kale, mushrooms, caramelized onions, sundried tomato, arugula, and other veggies as desired. Set aside.

2. In a blender or processor, add the tofu, chickpea flour, garlic, and salt, blending until completely smooth. If the omelette batter is too thick, add water, a tablespoon at a time, until the batter is thick, but pourable.

2. Preheat a small sauté pan with 1 teaspoon of olive oil. Add 1/3 of the omelette batter, smoothing to cover the entire pan. Cook over medium heat until the sides start to look dry, about 5-7 minutes Slide the omelette onto a plate, and flip over into the pan to cook the other side, for another 3 minutes or so. Add your sautéed veggies and vegan cheese into the center, then gently fold the omelette in half. Cook another 2-3 minutes until the filling is warmed through or melted. Repeat with remaining batter.

*Indian black salt is also called Kala Namak, and tends to look more pink than black. It is perfect for giving an egg yolk-y flavor to scrambles, quiches, and omelettes.